Directions:

Preheat oven to 325 degrees F. Grease an 8 X 2-inch round pan and line the bottom with parchment paper. Have all ingredients at room temperature.

Combine the chocolate and butter in a double boiler, heat and stir often until the chocolate and butter are warm, melted and smooth. Remove from heat and whisk in the egg yolks.

With a mixer fitted with the whisk attachment beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar and beat until the peaks are stiff, but not dry. Fold the egg whites into the chocolate mixture a quarter at a time.

Scrape the batter into the prepared pan. Place the pan into a shallow baking dish. Fill the baking dish with hot water until it reaches halfway up the outside of the cake pan. Be careful to make sure the water does not get into the cake batter.

Bake the cake for exactly 30 minutes; the top will have a thin crust and the interior will still be gooey.

Set the pan on a cooling rack and cool completely. Refrigerate overnight.

To unmold, slide a knife around the cake to detach it from the sides of the pan. Invert the pan and remove the parchment paper. Turnover onto serving dish.

Top with Sea Salt Caramel Sauce and garnish with sea salt or pecans, if desired.

Directions:

Heat oil in a deep sided heavy skillet over medium heat. When the oil begins to shimmer, but not smoke, add the pork in small batches making sure to not overcrowd the pan. Season with salt and pepper. Cook 3-4 minutes or until pork begins to brown. Turn each medallion over and continue to cook until golden brown on both sides. Remove pork to a serving dish and cover with foil to keep warm until all of the pork is cooked. Drain any excess fat from pan.

Turn flame off (if using a gas stove). Add the Bourbon to deglaze the pan stirring until all brown bits are dissolved from the bottom of the pan. Turn flame back on and add the Maple Bacon Onion Jam and stock. Bring sauce to a simmer and cook until slightly thick. Add butter and stir until melted and incorporated into the sauce.

This elegant appetizer is perfect for the holiday season and uses Stonewall Kitchen’s Apple Cranberry Chutney, available in our store.

Serves 2-4

Ingredients:

1 sheet frozen puff pastry

1/4 jar of Stonewall Kitchen Apple Cranberry Chutney

1 (5-inch or 8-inch wheel) of Brie (skin can be removed if preferred)

1 egg white, optional

1 teaspoon water

Directions:

Preheat oven to 350 degrees F. Prepare a baking sheet by greasing lightly or lining it with parchment paper.

Allow pastry to thaw. Flour surface and roll the dough into a 13-inch square. You may want to pre-cut a strip of dough from the rolled out pastry to form a false ribbon around the neck of your bag. Place the pastry on the prepared baking sheet.

Making sure you only cut through the skin of the Brie, run a knife around the top 1/4-inch from the edge. Make several cuts across the Brie forming small triangles and then gently remove the skin forming a shallow cup to hold the chutney.

Place the Brie in the center of the pastry. Spoon 1/4 cup of the Chutney over the Brie.

Forming a bag, bring the sides of the pastry up to the center top of the Brie round. If there is too much pastry you may have to trim a little off.

Carefully press the dough onto the Brie and pinch tightly at the top to seal.

Whisk together the egg white and water. Brush entire bag with egg wash to make the baked dough shine.

Place in preheated oven and bake 25-30 minutes until the dough is golden brown.

Remove and allow to cool for a few minutes.

With a large spatula transfer the Brie to a serving dish and serve with French bread toasts, sliced apples, grapes and crackers.

Whether you’re planning a brunch or just a lazy weekend morning breakfast, this recipe will help you greet the day with the aroma of toasted coconut and the sweetness of bananas. Stop in to our store to pick up the Stonewall Kitchen Toasted Coconut Pancake and Waffle Mix.

Ingredients:

Directions:

Roast the tomato:

Put oven rack in middle position and preheat oven to 350°F. Oil a shallow baking pan.

Arrange tomatoes, cut sides up, in 1 layer in pan and sprinkle with salt and pepper.

Roast tomatoes until skins are wrinkled and beginning to brown on bottom, about 1 hour. Transfer to a serving dish and keep warm, covered with tented foil (do not let foil touch tomatoes), until ready to serve.

Prepare the crostini:

Cut baguettes thin on the bias

Brush each baguette slice lightly with olive oil

Toast baguettes in broiler, about 2 min per side.

Top with brie, maple bacon jam and a slice of roasted tomato.

Broil crostini in the preheated oven until Brie cheese is melted and browned, 1 to 2 minutes. Delicious!

For more about Stonewall Kitchen’s Maple Bacon Onion Jam and other new Stonewall Kitchen products (available at Alfresco Casual Living), see the video below!

Directions

Beat egg and milk together in a medium bowl. Add pancake mix and blend well. Stir in melted butter and mix thoroughly.
Heat griddle to 350 degrees F. Spoon 3/4 teaspoon pancake batter onto hot griddle for each mini cake. Cook until golden brown on each side. Pancakes should be about the size of a quarter.
Stack cakes four high. Top with a small dollop of Lemon Curd, a raspberry or blueberry and a small mint leaf. Dust with confectioner’s sugar. Stick a toothpick through the stack to serve.

Easy Coq Au Vin

Directions

1. Pat chicken pieces dry and season with salt and pepper.
2. Heat olive oil and butter in a large straight sided saute pan over medium-high heat until it shimmers, but does not smoke. Add chicken in small batches and cook until golden brown and crisp on all sides. Remove all but 2 tablespoons of fat.
3. Return chicken to pan and add one jar of Coq Au Vin Simmering Sauce. Reduce heat and simmer covered for 30 minutes. Remove lid and simmer an additional 15 minutes.
4. Remove chicken to a large serving platter and top with sauce, garnish with chopped parsley.